Kitchen Manager | Jajaja Mexicana | Now Hiring
Culinary Agents is working with the team at Jajaja Mexicana to connect them with talented hospitality professionals.
Jajaja Mexicana - Now Hiring: Kitchen Manager
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Jajaja Mexicana is a modern, plant-based Mexican restaurant rooted in bold flavors, hospitality, and vibrant culture. Our food is inspired by traditional Mexican cooking techniques and regional flavors, interpreted through a contemporary, and health-forward lens. We focus on seasonal produce, thoughtful execution, and consistency across a high-volume environment. The kitchen at Jajaja is collaborative, energetic, and detail-oriented. We value leadership, accountability, and pride in craft while maintaining an approachable, team-first culture. Position Summary:The Kitchen Manager works closely with the Executive Chef and Culinary Leadership team to oversee daily kitchen operations. This role is responsible for supervising back-of-house staff, supporting menu execution, maintaining food quality and consistency, managing prep and production flow, and ensuring cleanliness, organization, and efficiency in a fast-paced kitchen environment. This is a hands-on leadership role that balances cooking, training, organization, and operational oversight.Duties & Responsibilities: Support the Executive Chef and culinary leadership in supervising all back-of-house staff, including receiving, storing, prepping, and cooking Ensure consistent execution of recipes, portioning, plating, and timing Maintain updated recipes, prep lists, and production standards Monitor food quality, freshness, and waste; actively manage food usage and yield Oversee cleanliness, sanitation, and organization of the kitchen in compliance with DOH standards Lead and motivate the line during service, stepping in as needed Assist with ordering, inventory management, and vendor coordination to ensure quality and cost control Help plan schedules, assign daily prep tasks, and coordinate line coverage Train, coach, and develop line cooks and prep staff Maintain clear communication with FOH and management to support smooth service Participate actively in service and prep as a working leader Physical Requirements: Must be able to stand and exert well-paced mobility for extended periods. Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks. Must be able to bend or lift 50 pounds or more. Exposure to hot kitchen elements or cleaning materials. Skills & Experience: Minimum 2 years of experience in a full-service, moderate- to high-volume restaurant Strong leadership and communication skills Ability to multitask, stay calm, and lead under pressure Highly organized, detail-oriented, and proactive Passion for food, hospitality, and team development Ability to work a flexible schedule including nights, weekends, and holidays Additional Notes: This job description is not intended to be all-inclusive. Duties and responsibilities may evolve based on business needs. Employment is at-will.
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